Preheat oven to 300 F. To prepare crust- In small saucepan melt 1/4 cup of the butter. Set aside to cool slightly. In medium bowl, combine parmesan cheese, bread crumbs and melted butter. Press mixture into a 8 1/2 inch springform pan and set aside.
To prepare filling- In food processor, combine cream cheese, eggs and 35% whipping cream, blending until smooth. In medium skillet, over medium heat, saute onion and leeks in 1 tbsp of the butter until soft. Remove from skillet and set aside to cool slightly. Saute salmon in the remaining butter, about 2 minutes. Remove from heat immediately.
Fold salmon, gruyere, the remaining parmesan, red pepper, lemon juice, bread crumbs and onion mixture into cream cheese mixture. Season with salt and pepper. Pour mixture into prepared springform pan and shake gently to level. Bake 1 hour and 10 minutes or until tester comes out clean around sides and slightly moist in center.
Turn oven off and leave cheesecake to cool, in oven, an additional 30 minutes. Garnish with chopped dill. Serves 12
Originally Submitted
11/23/2011
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